Leek And Red Wine Chicken Chasseur - cooking recipe

Ingredients

2 tbsp butter
1 tbsp olive oil
8 None small chicken thighs on the bone, skin and fat removed
2 None leeks, sliced
2 strips bacon, chopped
2 cloves garlic, crushed
1/2 lb baby Portabello mushrooms, quartered
3-4 None large sprigs fresh thyme
1/2 tbsp brandy
1 cup merlot wine
1/2 cup tomato puree
2 cup chicken stock
1 handful fresh parsley leaves, chopped
None None whole wheat or seeded bread rolls, to serve

Preparation

Preheat oven to 375\u00b0F. Heat half the butter and olive oil in an ovenproof casserole dish over high heat. Season chicken with salt and pepper, then brown in 2 batches for a few mins on each side, until golden. Remove from pan and set aside.
Reduce heat to medium-high and add remaining butter and olive oil to same dish. Cook leeks, bacon, garlic, mushrooms and thyme for 6-8 mins, until just beginning to color. Sprinkle with flour and cook 2 mins, then add brandy and wine, stirring. Cook until reduced by half. Add tomato puree, stock and 1 cup water and simmer. Return chicken to pan. Cook in oven 40 mins, or until chicken is cooked through. Season with salt and pepper. Sprinkle with parsley and serve with rolls.